Chop the onions coarsely.
Separate the eggs and beat the whites with an egg whisk till stiff.
Add yolks, milk and salt to taste.
Beat the mixture again for 10 minutes.
Pour into a shallow dish and steam till set.
Turn out the egg and cut into cubes.
Heat the ghee in a heavy saucepan and fry the chopped cashew nuts till golden brown.
Add sliced onions, ground masala paste and salt.
Cook on a low heat, stirring occasionally, until the mixture is well cooked and the ghee floats to the top.
Add ½ pint warm water and bring to boiling point.
Add the egg cubes and cook gently till the korma thickens.
Serve with parathas or rice.
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